Homemade Pop Tarts with raspberry filling are made with pre-made pie crusts for an easy and delicious childhood favorite.
These sweet and flaky pastries are so good. Eat them for breakfast or a snack!
Raspberry Pop Tart Ingredients
To make this recipe, you will need these ingredients from the grocery store (see the recipe below for exact amounts and instructions):
- Premade Pie Crusts
- Raspberry Jam
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
How to Make Pop Tarts from Scratch
Heat the oven to 400 degrees Fahrenheit. Prepare a large surface with flour and unroll the pie crusts onto it.
Use a knife to cut the edges off (so you have a rectangle). Cut each rectangle into 6 pieces.
Combine the raspberry jam and cornstarch in a small bowl. Place a large spoonful of jam into the center of half of the rectangles. Place the remaining rectangles on the tops of the ones with jam and use a fork to crimp the edges together.
Place the pop tarts onto a prepared baking sheet and bake for 15 minutes, or until they are golden brown. Remove from oven and prepare the icing while they cool.
Whisk together the powdered sugar, heavy cream, and vanilla extract until combined.
Spoon the icing over the tops of the pop tarts and garnish with sprinkles.
You can store the pop tarts in an airtight container in the fridge for 5-7 days.
Can I Eat Pop Tarts Warm or Cold?
I think these taste best fresh out of the oven or warm, although you can certainly eat them cold.
How do I Reheat a Homemade Poptart?
I recommend reheating in the oven, so the crust stays crisp and doesn’t get mushy.
Can I Make This Recipe with Other Pop Tart Flavors?
Not a fan of raspberry? No problem! You can substitute any of your favorite fruit jams or preserves for the raspberry filling. These are so much fun to mix and match with different flavors. Some popular flavors are brown sugar and cinnamon, blueberry, cherry, and strawberry pop tarts.
Tips for the Best Pop Tarts
- I like to use parchment paper instead of greasing the baking sheet. I find it makes for easy clean up just in case any of the pop tarts leak.
- Make sure you use jam and not jelly. Jam has real fruit in it. Jelly has gelatin in it and doesn’t work for this recipe.
- You can use a pastry crimper instead of a fork to close the sides of the pop tart.